Fried Stuffed Rice Balls (Arancine)
Golden and crispy on the outside, yet soft and flavorful on the inside, these delectable Arancini balls are a true Italian delight that will transport your taste buds to the streets of Sicily. With a creamy saffron-infused risotto center, filled with savory prosciutto and melty mozzarella, each bite is a harmonious blend of flavors and textures. Whether enjoyed as a charming appetizer or a satisfying snack, these Arancini balls are sure to impress your guests and have them coming back for more. Bellissimo!
— Constant Cookbook
Ingredients
- 2 1/2 cups chicken stock
- Pinch of saffron threads, crumbled
- 1 cup medium-grain white rice, such as Arborio
- 1 Tbs. unsalted butter
- Salt, to taste
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 whole egg plus 1 egg yolk
- 1 cup all-purpose flour
- 2 cups fine dried bread crumbs
- 3 egg whites
- 2 oz. prosciutto, chopped
- 2 oz. fresh mozzarella cheese, chopped
- Vegetable or light olive oil for deep-frying
Instructions
- In a saucepan over high heat, combine the stock and saffron and bring to a boil. Stir in the rice, butter and salt. Cover, reduce the heat to low and cook until the rice is tender, 18 to 20 minutes.
- Transfer the rice to a bowl and stir in the Parmigiano-Reggiano. Let cool slightly, then stir in the whole egg and egg yolk. Let cool completely.
- Spread the flour and bread crumbs separately on 2 dinner plates. In a shallow bowl, lightly beat the egg whites.
- Moisten your hands with water. Scoop up 1/4 cup of the rice mixture and place it in the cupped palm of your hand. Flatten out the mixture slightly and place about one-twelfth of the prosciutto and mozzarella in the center. Mold the rice over the filling, adding a bit more rice if needed to cover it completely. Shape the rice into a ball. Roll the ball in the flour and then in the egg whites to coat completely. Finally, roll the ball in the bread crumbs. Place on a wire rack to dry for at least 15 minutes. Continue with the remaining ingredients to make 12 balls, rinsing your hands frequently to prevent the rice from sticking to them.
- In a heavy saucepan or a deep-fat fryer, pour in enough oil to cover the rice balls by 1 inch once they are added. (This much oil is necessary so that the balls cook evenly and do not burst.) Heat the oil to 375°F on a deep-frying thermometer, or until the oil sizzles when a bit of the egg white is dropped into it. Using a slotted spoon or a wire skimmer, gently lower a few of the rice balls into the pan; do not crowd the pan. Fry until golden brown and crisp all over, about 2 minutes. Using the slotted spoon, transfer the rice balls to paper towels to drain. Keep warm while you fry the remaining rice balls.
- Arrange the rice balls on a warmed platter and serve immediately. Makes 12.
- Adapted from Williams-Sonoma Savoring Series, <i>Savoring Italy,</i> by Michele Scicolone (Time-Life Books, 1999).
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